Nutritional Facts

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.Yield: 18 servings.

Originally published as Chocolate Zucchini Snack Cake in Healthy Cooking
June/July 2010, p51

"My family loved this cake. I did substitute the semisweet chocolate for baking cocoa powder, and added extra cocoa to make it very chocolatey. I used Splenda instead of sugar. It was moist, and a nice chocolate taste."

"This cake is so good. I didn't have any semisweet chocolate, so I used cocoa powder. Used egg substitute and 1/2 sugar and 1/2 Splenda. Forgot to sprinkle with powdered sugar, but it was wonderful without it."